Tomato Gouda Bisque Recipes

HOW TO MAKE TOMATO BISQUE

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
• Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.

TOMATO BISQUE

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
• When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

TOMATO BISQUE

Steps:

• In a medium pot, heat the oil.
• Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes.
• Add the garlic and thyme; stir until fragrant, about 1 minute.
• Add the tomatoes, broth, honey, salt, and pepper.
• Bring to a boil over high heat.
• Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 minutes.
• Using a standard or immersion blender, puree about half the soup; it will still be chunky and thick.
• Return it to the pot and stir in the cream.
• Heat gently and adjust the seasonings.
• Ladle into bowls, sprinkle with the parsley if using, and serve immediately.

ROASTED RED PEPPER & TOMATO BISQUE

Steps:

• In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent.
• Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low.
• Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, add 1/2 cup of chicken stock.).
• Add stock and whipping cream, stir to combine.
• In small increments, puree till mostly smooth. In another pot, place pureed soup and heat on low till all of the mixture has been pureed. Or, if you want to keep it to one dish, place pureed soup in original pot.
• Enjoy! This soup freezes well, so feel free to double the recipe for another night! We like to top with croutons!

TOMATO-GOUDA BISQUE

Steps:

• Heat a stockpot over medium heat. Coat bottom with olive oil and butter. Add carrots and celery and cook until soft, 5 to 7 minutes. Add tomato paste and anchovy paste; cook and stir for 1 to 2 minutes. Add canned tomatoes, chicken broth, basil, garlic, and oregano. Blend using an immersion blender until smooth.
• Bring soup to a simmer and cook for 10 minutes. Add Gouda cheese, cream, and ketchup. Stir to melt cheese. Remove from heat; season with salt and pepper. Garnish with parsley.

CREAMY TOMATO BISQUE

Steps:

• Preheat oven to 400.
• Quarter 4 large tomatoes and place in casserole dish.
• Chop half and onion and place into dish with tomatoes.
• Slice 1 red pepper and place in casserole dish.
• Drizzle with oil and mix to coat.
• Generously season with salt and pepper.
• Top with fresh basil leaves.
• Roast vegetables for 20 minutes.
• Remove from oven and cool slightly.
• Place into a blender (it may be necessary to blend half of the tomato mixture at a time) and blend until smooth.
• Pour into a stock soup pot.
• Add chicken broth, tomato paste, sugar, dried oregano, dried basil and continue to heat over medium high heat, stirring soup frequently until boiling.
• Reduce heat to simmer and cover for additional 10 minutes.
• Remove lid and remove entire pot from heat.
• Gently stir in whipping cream.
• Pour finished soup into bowls.
• Season with salt and pepper before serving and optionally top with pepper flakes.
• OPTIONAL: Top bowls with cheese, bite-sized pieces of homemade croutons, and fresh basil if desired.